Raisin Bread Rolls

These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy, and they are ready in less than two hours  –  If you have to bring one thing to your get-together party, please consider these Raisin Bread Rolls. You will be glad you did.

Raisin Bread rolls

These Raisin Bread Rolls are not only quick and easy to make, but they also have an excellent flavor and nice tender crumbs. The texture is reminiscent of my favorite dinner rolls – soft and tasty but filled with raisins and with a hint of cinnamon.

Talking about raisins and cinnamon, have you tried my hot cross buns recipe yet? These buns are deliciously spiced with cinnamon, nutmeg, and orange zest. Check out the recipe here; I’m sure you will love it!

I have to admit that these warm dinner rolls are quite addictive because they are hard to resist!

Though this recipe is straightforward, I simplified this recipe further by skipping some of the kneading and proofing time, thereby reducing the wait time. The dough also requires light kneading, which will save you some elbow grease. So this recipe is a winner on all sides.

You may also like these bread recipes:

• Quick and Easy Hot Dog Buns Recipe
• Foolproof Irish Soda Bread Recipe
• How To Make Bread Rolls
• Sausage Bread Rolls
• No-knead Bread Rolls
• No-knead Garlic Bread-Garlic Knots
• Chicken Stuffed Braided Bread
• Crusty No-knead Dutch Oven Bread
• No-knead French Bread
• Basic White Bread Recipe
• Easy Honey Whole Wheat Bread
• No-knead Focaccia Bread

Notes:

1. The Dough will be soft and sticky. You don’t have to worry about this. Just continue to work the dough, sprinkling as little flour as possible on your work surface. With time the Dough will become less sticky and more springy but still soft.
2. Also, you need to use a minimal amount of flour, about one to two tablespoons at most, through the kneading process. Don’t be tempted to add the flour in excess; otherwise, the dough will turn out hard, and the resulting bread will be hard.
3. Please don’t be tempted to add excess Flour; otherwise, the rolls will come out tough, and if you are using the mixer or food processor, you may need to add about 1 Tablespoon (not more than that, please).
4. Make sure the dough rises well before baking it!
5. Yeast is susceptible to heat. Be sure your milk is warm to the touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated. Hot milk will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure, you can use a thermometer.
6. This recipe works better if you don’t make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.

Raisin Bread Rolls

These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy and they are ready in less than two hours.

4.83 from 28 votes

Print Pin Rate

Course: Breakfast/Lunch/Dinner

Cuisine: American

Keyword: bread, bread rolls;, homemade

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 12 Pieces

Calories: 235kcal

Author: Lola Osinkolu

Ingredients

• 3½ Cups Bread Flour plus about a handful for kneading
• 4 Tbsp Butter Melted
• 1 Tsp Salt
• 1 Cup Milk Warm
• 2 Tsp Sugar for proofing the Yeast
• 1 Tbsp Yeast
• ⅓ Cup Sugar
• ½ Cup Raisins
• ½ Tbsp Cinnamon
• 2 Eggs
• 1 Egg Egg wash

US Customary - Metric

Instructions

• Proof the yeast by dissolving the yeast, and the two teaspoons of sugar in the warm milk stir well and set aside for about 5 minutes.
• In another large bowl, combine the flour, salt, Cinnamon, and sugar. Make a well at the center and add the proofed yeast, eggs, melted butter, and raisins. Mix until a soft and sticky dough is formed.
• Cover the dough and leave to rest for 15 minutes
• Transfer the dough to a lightly floured surface and knead for about 5 minutes until a soft, smooth, and elastic dough is formed.
• Divide the dough into twelve pieces. Use your fingers to flatten it out and roll it up tightly (as you would roll up a mat and place the rolls on a parchment-lined baking tray.
• Cover the rolls with a clean kitchen towel and leave them to rise in a warm place for 1 hr to 1 hr 15 minutes till doubled in size.
• To make the egg wash, crack one egg, and whisk with a tablespoon of water.
• Brush the bread rolls with the egg wash and place in a preheated oven, and bake at 350F for 15 to 20 minutes or till golden brown.

Video

https://youtu.be/CL1Eey9FDKA

Notes

1. The Dough will be soft and sticky. You don't have to worry about this. Just continue to work the dough, sprinkling as little flour as possible on your work surface. With time the Dough will become less sticky and more springy but still soft.
2. Please don't be tempted to add excess Flour; otherwise, the rolls will come out tough, and if you are using the mixer or food processor, you may need to add about 1  to 2  tablespoons of extra flour.
3. Make sure the dough rises well before baking it!
4. Yeast is very sensitive to heat. Be sure your milk is warm to the touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated. Hot milk will kill the yeast. I personally don't use a thermometer for reading the temperature of my liquid. However, if you are not sure, you can use a thermometer.
5. This recipe works better if you don't make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.
6. Also, you need to use a very little amount of flour, about one to two tablespoons at most, through the kneading process. Don't be tempted to add the flour in excess; otherwise, the dough will turn out hard, and the resulting bread will be hard.

Nutrition

Serving: 12pieces | Calories: 235kcal | Carbohydrates: 38g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 255mg | Potassium: 138mg | Fiber: 2g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.8mg

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